Photograph of the finished Tamales rojos

Mexico · Bánh ngô nhân xốt ớt đỏ gói lá

Tamales rojos

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.9 lb
  • Photograph of Pork fat Pork fat 12.7 oz
  • Photograph of Pork belly Pork belly 2.5 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 6.3 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Dried corn husks Dried corn husks 40 leaves
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Onion Onion 1.6

Method

  1. 1 Simmer the pork with onions and bay leaves for 70 minutes, then shred it and reserve the braising liquid.
  2. 2 Soak dried chilies, then grind them with garlic and cumin seeds to make a red sauce, and strain it until smooth.
  3. 3 Cook the red sauce with the shredded meat for 15 minutes until the filling is firm and flavorful.
  4. 4 Beat the pork fat until fluffy, then mix in the masaka flour, baking powder, and meat broth.
  5. 5 Using meat broth instead of plain water in the flour mixture is what makes the dough so fragrant and flavorful.
  6. 6 Spread the flour onto the corn husk, add the filling, fold it tightly, and steam vertically for 75 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally and let it rest for 15 minutes.

Start cooking